Procedure

1. In a bowl, mix the soy sauce, liquid seasoning, soda, calamansi juice, pepper, and reserved pineapple syrup.
2. Marinate the chicken for at least 30 minutes.
3Stuff the chicken with ginger, tanglad, bayleaf, and DEL MONTE Pineapple Chunks. Set aside.
4. Heat butter and atsuete for 1 minute or until color is extracted. Drain and discard seeds. Brush chicken with atsuete-butter mixture. Broil in turbo broiler or oven at 375F for 1 hour, turning and basting every 15 minutes. Reserve drippings collected from turbo pot.
5. Combine drippings with reserved marinade. Simmer for 2 minutes. Add cornstarch. Simmer until thick. Serve as gravy for chicken.

Lusog Notes

This recipe is a souce of vitamin A that helps maintain healthy vision and skin and niacin which helps keep the digestive and nervous systems healthy.

Chef's Tip

Lechon Manok is traditionally cooked over charcoal which gives an added smoky aroma to the dish. For a more convenient way to make Lechon manok or Ilongo inasal, use the same recipe and cook it using a turbo broiler or oven. The lemongrass or tanglad gives the aroma of Ilongo style Lechon manok.